Maida, maida flour, or maida mavu is a type of wheat flour originated from the Indian subcontinent.[1][2] It is a super-refined[citation needed] wheat flour used in Indian cuisine to make pastries and other bakery items like breads and biscuits. Some maida may have tapioca starch added[citation needed].
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Atta vs Maida
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Is all purpose flour Atta or Maida?
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Difference between Maida and All purpose flour
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Production
Maida is made from the endosperm: the starchy white part of the grain. The bran is separated from the germ and endosperm which is then refined by passing through a sieve of 80 mesh per inch (31 mesh per centimeter).[3] Although naturally yellowish due to pigments present in wheat, maida is typically bleached, either naturally due to atmospheric oxygen, or with any of a number of flour bleaching agents.[4]
While it is milled from winter wheat that has a high gluten content, heat generated during the milling process results in denaturing of the protein, limiting its use in the preparation of leavened breads.[5]
Controversy
A common misconception is that maida contains alloxan, which itself is banned in a lot of countries for usage in food, added as a bleaching agent or formed as a byproduct of bleaching.[6] While it is a minor product of xanthophyll oxidation, there is no evidence that trace amounts of alloxan formed comprise a health risk.[7]
See also
References
- ^ Manu Vipin (2011-10-31). "A life without bread and pasta? Unthinkable!". Times of India. Retrieved 2012-04-22.
- ^ Sharon Tyler Herbst and Ron Herbst. "The Food Lover's Companion - Fourth edition by Barron's Educational Series (2007)". Archived from the original on August 7, 2015. Retrieved 2014-07-05.
- ^ "Patent US5114079 - Simplified method and apparatus for producing white flour from wheat grain".
- ^ "Patent US2433611 - Bleaching of wheat flour and like milled products".
- ^ "Patent US6098905 - Method for producing an atta flour".
- ^ "Why this Kolaveri against Kerala porotta?". The Times of India. 10 July 2013.
- ^ Schwarcz, Joe (2003), Alloxan (PDF), Department of Chemistry McGill University: Office of Science and Society, p. 1, archived from the original on September 15, 2011, retrieved September 10, 2011
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This page was last edited on 31 March 2024, at 02:43